| Level: | Intermediate |
| Total: | 3 hr |
| Prep: | 15 min |
| Inactive: | 2 hr |
| Cook: | 45 min |
| Yield: | 6 to 8 servings |
| Level: | Intermediate |
| Total: | 3 hr |
| Prep: | 15 min |
| Inactive: | 2 hr |
| Cook: | 45 min |
| Yield: | 6 to 8 servings |
Ingredients
- 2 1/4 pounds monkfish tail
- 1 tin anchovy fillets
- 6 tablespoons olive oil
- Juice of 1 lemon
- Salt
- Freshly ground black pepper
- 1 large bunch fresh rosemary
- 10 tablespoons olive oil
- 4 teaspoons wine vinegar
- 2 dessert spoons finely chopped tomatoes
Instructions
- Using a larding needle or a sharp knife. Make slits in the fish and insert pieces of anchovy. Marinate the fish in a mixture of oil and lemon juice, seasoned with salt and pepper, for at least 2 hours.
- Lay the fish on a large bed of rosemary in a roasting tin. Pour more oil over the fish (It is the presence of fat that releases the essential oils of the rosemary). Roast in a preheated oven at 350 degrees F for 45 minutes.
- To make the tomato vinaigrette, heat the olive oil, wine vinegar and tomatoes in a small pan and season to taste.
- Transfer the fish to a serving dish and pour over the warm vinaigrette.
Nutrition Facts
| Serving Size | 1 of 8 servings |
| Calories | 344 |
| Total Fat | 29 g |
| Saturated Fat | 4 g |
| Carbohydrates | 2 g |
| Dietary Fiber | 1 g |
| Sugar | 0 g |
| Protein | 19 g |
| Cholesterol | 32 mg |
| Sodium | 394 mg |
| Serving Size | 1 of 8 servings |
| Calories | 344 |
| Total Fat | 29 g |
| Saturated Fat | 4 g |
| Carbohydrates | 2 g |
| Dietary Fiber | 1 g |
| Sugar | 0 g |
| Protein | 19 g |
| Cholesterol | 32 mg |
| Sodium | 394 mg |